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eggplant chicken lasagna low fat

(4 ratings)
Adashofloverecipepage avatar
Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

This is a delicious heathier version of a chicken Lasagna. It is full of all of the flavors of Chicken Lasagna with out the fat. It is Low Carb,and Gluten Free! I had made a dish similar in the past. I decided to create my own. It iis a lot more flavorful version of healthy chicken lasagna. Whether you are watching your weight,or not. This is a really scrumptious dish.

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(4 ratings)
yield 4 -6
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For eggplant chicken lasagna low fat

  • 4
    2 lb’s chicken cutlets or boneless skinless chicken breasts
  • 1
    eggplant cut length wise 1/4 " slices
  • 1 1/2 c
    low fat cottage cheese,, low-fat, or fat free ricotta cheese. you may use as much cheese as you wish
  • 1- 1 1/2 c
    reduced fat mozzarella cheese,or part skim mozzarella. i use part skim
  • 1
    small green or red bell pepper,or half a large diced small pieces
  • 1
    medium onion diced small piecesm
  • 2 md
    garlic pressed or grated
  • 1 tsp
    oregano, dried
  • 1 tsp
    basil, dried
  • 1
    bay leaf (optional)
  • 4 c
    marinara sauce,or your choice of sauce
  • 1/2 tsp
    black pepper
  • 1 c
    mushrooms sliced and chopped
  • 3/4 tsp
    garlic salt
  • 1/4 c
    parmesan cheese

How To Make eggplant chicken lasagna low fat

  • 1
    Preheat oven to broil chicken
  • 2
    Place 1/2 cup of sauce in a pan with the peppers,onion,garlic,and onion. Saute in the sauce stirring frequently until vegetables are wilted. (Skip this step If you prefer to cook the vegetables in a tablespoon of olive oil . Then, add Veggies to the sauce.
  • 3
    Add the rest of the Marinara sauce to the pan. Add the seasonings,and leave to simmer.
  • 4
    ( Skip the step if you are using chicken cutlets. )Place a chicken breast d on cutting board. Cut through the center length wise almost all the way though breasts. Leave attached. open breast like a book. Lay flat and pound until thin. Repeat with the other 3.
  • 5
    Place the chicken on a lightly oiled sheet pan and broil for a couple of minutes on each side. Set aside
  • 6
    Cut the eggplant length wise in to 1/4 inch wide slices. Place on a oiled sheet pan and broil until lightly browned.Set aside.
  • 7
    Mix cottage cheese with a dash of basil,and oregano,1/2 the Parmesan cheese,and pepper. In a 9x13" pan. Lay the 1/2 the Eggplant on the bottom. Top with some sauce.
  • 8
    Place half the amount of chicken breast over the sauce. Cover chicken with some more sauce. Add the next layer with the cottage cheese mixture.The Marinara sauce, EggPlant, sauce and chicken on top.
  • 9
    Sprinkle with the remaining Parmesan cheese and Mozzarella cheese.Cover with foil,and Bake at 400 degree's for about 30- 45 minutes or until done.( You may uncover 10 minutes before it is done.)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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